Serious Eats: New York
'New York Times' Dining Roundup
The Well-Stocked Cook: Clean out the clutter and keep quality ingredients close at hand.
Cuteness versus Deliciousness: In Britain, squirrel is selling as fast as gamekeepers and hunters can bring it in.
The Spicy Soups of Southeast Asia: Sweet, hot, and fragrant curry soups go by many names.
Drop in Private Parties Hurts Restaurants: With little to celebrate at the end of last year, many companies canceled, postponed, or toned down their annual parties.
Fish and Eggs for Breakfast: Start off the day with baked eggs and flounder fillets.
Kitchen Science: Shirley O. Corriher, a biochemist turned folksy food scientist, helps explain some cooking curiosities.
One Star: That's what Frank Bruni grants to Rouge Tomate, which "falters somewhat in its quest for gastrointestinal feng shui."
Five Leaves in Greenpoint: Unexpectedly refined Australian comfort food in a striking Brooklyn restaurant.
Parisian Twins Open Hell's Kitchen Bakery: Dousoeur de Paris Patisserie Salon is an elegant place for raisin-studded financiers, almond brioches, and miniature tarts on Tenth Avenue.
Crackers from Northern Ireland: "Nubbly oatcakes with an earthy sweetness and a rustic texture need only a gossamer slick of butter to make them shine."
Golden Star White Jasmine Sparkling Tea: Poured over ice or into a crystal flute, this mellow, floral tea can brighten up a cocktail.